Couple of months back, I realized that it was high time for Devansh to start eating dry snacks. They come in handy when you are hungry in-between meals or when you are outdoors or traveling. Of course, these snacks have to be nutritious as well. At one of my local grocers’ I found these sugarless ragi laddu or ragi ladoo; they had used dates to sweeten the ladoo. Devansh really liked those ladoos and would ask for more saying “dyakum dyakum”.
Don’t know how but he’s coined the word “dyakum” for ladoo. Even when Chota Bheem is shown eating ladoos he goes “dyakum dyakum”. To come back to ragi ladoo, I decided to make these ladoos at home. This was a big decision for me as I had never made ladoos before. There’s one guest recipe of ladoos on my blog but I had never gotten around to making them. I have been somewhat intimidated by the entire process. But for the sake of Devansh and this blog I thought I will give it a shot.
Ragi Laddu / Ragi Ladoo, Recipe Research and Benefits
Ragi Laddu, Ragi Ladoo Recipe
- 1 cup ragi flour finger millet flour, madua atta
- 1/2 cup oats I used Quaker's Oats
- 7/8 tbsp homemade ghee
- 1 tsp cardamom powder
- jaggery as per taste, I used about 6 tbsp
- 10-12 cashew nuts
- Roast the oats in a non-stick pan for about a minute and then after they cool down, grind them in a blender to make its flour. (Don't let the oats change color, turn off heat the minute you see a hint of pink/brown.)
- Heat a non-stick pan, add ghee, and then add ragi flour after the ghee melts.
- Roast the ragi flour for about 6-7 minutes while stirring it continuously.
- Add oats flour and then roast the mixture for about 2-3 minutes while stirring it continuously.
- Turn off heat after the mixture is properly roasted.
- Add jaggery and mix it properly with the mixture. (I use organic jaggery which is already sort of melted so it blends well with the hot mixture. If you are using solid jaggery you can either grate it or break it into real small pieces so that it mixes well fast.)
- Transfer the mixture into a bowl, and add cardamom powder and mix it properly with the mixture.
- You can start making ladoos a couple of minutes later when the mixture cools down slightly and is comfortable to handle. To form ladoos, grease your palm slightly with ghee and start molding the mixture in the size of a ball.
- Add one cashew nut on top of a ladoo and then again keep squeezing till you get a round-shaped ladoo. If your mixture turns out too dry or you are not too keen on shaping the ladoos, you can make barfi instead of ladoos. Just spread the mixture in a deep dish and refrigerate it. When it cools down cut it into square sized pieces. I made some barfi as well as ladoos. 😉